Simple question, but I can't seem to find an answer.
On Saturday, I'm doing beef short ribs on the PBC. Do beef ribs have enough meat to leave a Maverick probe in? If not, how do you tell when they are done?
They get "jiggly" feeling and a temp probe slides through the meat between the bones with very little resistance (aka "probe tender"). Temp usually between 190-210, but lack of resistance to the probe is key. Enjoy!
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I put a Maverick probe in beef ribs and I personally feel it is useful, both backs and shorts. I wrap them tightly in foil when they hit say 180ish, then take them to a minimum of 195, near 200, then hold them out of the cooker (faux cambro) for 1-2hrs. Basically do the exact same procedure as I would a brisket, they just cook faster.
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